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Hossein Haghighi, Anna Maria Belmonte, Francesca Masino, Giovanna Minelli, Domenico Pietro Lo Fiego and Andrea Pulvirenti
Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets co...
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Sandriane Pizato, William Renzo Cortez-Vega, Audecir Giombelli, Carlos Prentice
Pág. 355 - 360
The effect of storage temperature at 7°Con the physical-chemical and microbiological quality of industrialized cooked chicken breast meat was analyzed. Frozen cooked breast meat supplied from a poultry-processing industry was used. Fillets were stored at...
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C. S. Sharma, S. K. Williams, K. R. Schneider, R. H. Schmidt, and G. E. Rodrick
Pág. 719 - 723
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S. C. Yoon, K. C. Lawrence, D. P. Smith, B. Park, W. R. Windham
Pág. 331 - 339
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S Barbut, L Zhang, M Marcone
Pág. 797 - 802
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